The Galley Stats on the Emerald Princess

I mentioned on a previous post that I attended the Culinary show on the Emerald and obtained a stat sheet.

There are two main galleys, one for each restaurant and one fully equipped Lido galley for the Horizon Court.

Here's some amazing numbers. Remember these are average amounts DAILY:

preparation:
-fish prepared daily: 1,500 lbs
-poultry cooked: 1,800 lbs
-veal cooked: 400 lbs
-beef cooked: 2,100 lbs
-lamb cooked: 460 lbs

cold kitchen:
-salads served: 1,600 lbs
-shrimps used: 300 lbs
-mayonnaise used: 28 gals
-sandwiches made: 1,500 each

soups/pastas/vegetables:
-pastas made: 500 lbs
-potatoes cooked: 2,000 lbs
-vegetables cooked: 2,500 lbs
-soups made: 550 gals

bakery:
-flour used: 1,700 lbs

All of the following breads are baked fresh daily:
sweet rolls, croissants, vol-au-vents, bread rolls, bread sticks, biscuits, & pizzas

pastry shop:
-assorted pastries prepared: 6,000
-ice cream prepared: 90 gals
-cakes and pies served: 300

fruit & cheese pantry:
-butter used: 500 lbs
-fresh fruits served: 7,000 lbs

coffee pantry:
-coffee consumed: 470 gals
-coffee cream consumed: 62 gals
-sugar consumed: 400 lbs

dishwashing area:
-amount of dishes washed: 70,000
-amount of glasses washed: 21,500
-amount of detergent used: 58 gals


Again, these are daily averages. That's a lot!